Comfort Food Slow Cooker Chicken Pot Pie

Closeup Bowl of Chicken Pot Pie in Brown Bowl

Slow Cooker Chicken Pot Pie is rich and creamy comfort food heaven. With all the flavors you love in a chicken pot pie, with very little effort. Ready when you are, easily made from scratch. Perfect for busy weeknight dinners.

Many delicious slow cooker recipes are made with condensed cream of chicken soup. I rarely if ever have this stocked in my pantry. So… when the comfort mood hits, I use what’s on hand. And condensed soup usually isn’t.

But, it does produce that thick, almost gravy-like consistency we love in a chicken pot pie.

Chicken Pot Pie Cooking Sauce

So… we’re making our own, cream of chicken soup/sauce… from scratch. And it’s easy, I promise. But if you really and truly want to skip this step, because it is an extra one, simply sub 2 cans of condensed cream of chicken soup for the cooking sauce.

Chicken Pot Pie Biscuits

Let’s talk biscuits. I love nothing better than a homemade, fresh from the oven biscuit. But this recipe is mostly hands-off, slow cook, and convenient. For that reason, we’re suggesting a tube of refrigerated biscuits you can pop in the oven during the last 15 minutes of cooking. 

How to Make Slow Cooker Chicken Pot Pie

Begin by making the cooking sauce. In a saucepan over medium heat, melt the butter. Then whisk in minced garlic and cook a few seconds, until fragrant. Immediately whisk in the flour and cook, whisking constant, a minute or two until it is nicely golden brown. Gradually whisk in the chicken stock, thyme, and paprika. Continue to whisk and cook until the sauce has thickened, about 5 minutes. Season with salt and pepper to taste.

raw chicken in a slow cooker

Next, layer the chicken breasts into the bottom of the slow cooker. Season with salt and pepper, and a sprinkle of red pepper flakes if your people like that.

cut up vegetables in a slow cooker

Then layer over the chicken breasts chopped onion, red potatoes, celery, carrots, and green beans. Finally, stir in the cooked and somewhat cooled sauce. Cover and cook on low for 3 to 4 hours. Or high for 1 to 2 hours. Once cooked, remove the chicken from the slow cooker and shred with 2 forks. Return it to the crockpot and stir in the frozen peas and corn. Let it cook for another 30 minutes while you make the biscuits.  

Bowl of Slow Cooker Chicken Pot Pie with Biscuit

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Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is rich and creamy comfort food heaven. With the flavors you love, with little effort. Ready when you are, easily homemade.

  • Author: Stephanie Wilson
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cook
Scale

Ingredients

21/2 pound boneless, skinless chicken (thighs or breasts)
1 onion, chopped
1 pound red potatoes, diced
2 stalks celery, chopped
3 medium carrots, peeled and chopped
2 cups green beans, chopped
1 cup frozen corn kernels
1 cup frozen peas
16-ounce tube refrigerated buttermilk biscuits
chopped fresh parsley
1/4 to 1/2 cup milk or cream (optional)

FOR THE SAUCE

6 tablespoons unsalted butter
3 cloves garlic, minced
2/3 cup all-purpose flour
2 cups chicken stock
1 teaspoon dried thyme
Pinch of paprika
salt and freshly ground black pepper, to taste

Instructions

Begin by making the cooking sauce:

Melt the butter in a saucepan. Add minced garlic and cook until fragrant, a few seconds. Whisk in flour and cook until lightly browned, about 1-2 minutes.

Gradually whisk in the chicken stock, thyme, and paprika. Continue to cook, whisking constantly, until the sauce has thickened, about 5 minutes; season with salt and pepper, to taste. Set aside to cool while preparing the slow cooker and vegetables.

Coat the inside of a 6-qt slow cooker with nonstick spray. Then lay the chicken into the bottom of the slow cooker; season with salt and pepper and red pepper flakes if your people like that. Layer the onion, potatoes, celery, carrots, and green beans over the top of the chicken. Stir in the chicken sauce; cover and cook on low heat for 3-4 hours or high for 1-2 hours.

Remove the chicken from the slow cooker and shred with 2 forks. Return the shredded chicken to the crock pot, add the frozen corn, peas, and optionally milk or cream if desired. Cover and cook on high for an additional 30 minutes.

During the final 30 minutes, prepare the biscuits according to package instructions. Serve the chicken filling in bowls topped with biscuits and garnished with parsley.

Keywords: Slow Cooker Chicken Pot Pie, Slow Cook Chicken Pot Pie with Biscuits

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